There’s something so comforting about tomato artichoke soup on a gray day. Somehow I can’t imagine it ever getting old. We have a restaurant in town (Patachou) that has the tastiest tomato artichoke soup I order nearly every time I visit. This is our attempt at recreating it; not exactly, but close.
To do so, we revised this recipe we made four years ago, tweaked it a bit to amp up the flavors, and used Muir Glen’s jarred fire roasted tomatoes, which are becoming a fast favorite. The resulting soup was so flavorful and comforting that we could almost eat it for every meal (almost).
If you do try it out, make sure to serve it alongside something with a good amount of protein to make for a filling meal. We served it with a green salad with nuts and crumbled cheese (which we’ll share soon) and some crusty bread. You can also make it ahead: just be aware that after refrigerating, the soup becomes rather thick. You can thin it out by heating it on the stovetop, and adding a bit of milk for a creamier consistency if desired. Enjoy!
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- 1 large onion (1 ½ cups chopped)
- 3 cloves garlic
- 1 15-ounce can artichokes
- 3 tablespoons butter
- 3 bay leaves
- 2 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced tomatoes
- 1 cup water
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Pecorino Romano cheese (for garnish)
- Chop 1 large onion and mince 3 cloves garlic. Drain and roughly chop the artichokes.
- In a large soup pot, heat 3 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent, 5 to 6 minutes.
- To the pot, add the artichokes, 2 cans tomatoes, 1 cup water, 1 teaspoon oregano, 2 teaspoons basil, ¼ cup Parmesan cheese, and ½ teaspoon kosher salt. Simmer for 15 minutes.
- Remove the bay leaves. Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons (optional; recipe below) and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
- 2 cups bread, cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Preheat the oven to 300°F.
- Cut the bread into small cubes and place in a small bowl. Mix with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon garlic powder. Line a baking sheet with parchment paper and top with the bread cubes.
- Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)